Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter or margarine |
1 pack | (14 oz.) Green Giant Select Frozen 100% Broccoli Florets |
2 packs | (10 oz.) Green Giant Niblets Frozen Corn in Butter Sauce; thawed |
¼ cup | Water |
½ cup | Whipping cream or half-and-half |
1 teaspoon | Curry powder |
1 teaspoon | Minced garlic in water; (from 4.5-oz. jar) |
1 teaspoon | Grated gingerroot |
½ teaspoon | Salt |
½ teaspoon | White pepper |
1 \N | Lemon; cut into 8 wedges |
2 teaspoons | Grated lemon peel |
8 \N | Green onion fans |
8 \N | Red bell pepper rings |
GARNISH IF DESIRED
In 12-inch skillet, melt butter over medium heat. Add broccoli and corn; stir to coat. Increase heat to high; add water. Cook 3 to 5 minutes or until broccoli is thawed, stirring occasionally.
In small bowl, combine whipping cream, curry powder, garlic, gingerroot, salt and pepper; mix well. Stir into cooked vegetables; cook 2 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Serve with lemon wedges. Garnish as desired.
Prep Time: 20 minutes 8 (½-cup) servings Busted by KellyB kelly@... 3/38/98 Recipe by: Copyright 1998 The Pillsbury Company Posted to recipelu-digest by Kelly <kelly@...> on Mar 28, 1998